Put all of the ingredients into the bowl of your mixer and turn on slow to combine everything together. Turn the speed up to medium for 8 minutes and watch how the dough comes together and turns glossy.
Turn the dough out of the mixing bowl and scrape every last bit out. Clean and dry the bowl then brush with a little oil to coat and put the dough back into bowl.
Leave for 1 hour or until doubled in size and then carefully turn out onto your work surface. Cut the dough into 4 equal pieces weighing them on your scales to be certain.
You need to be handling the dough gently otherwise you will knock too much air out.
Carefully shape the dough (check YouTube)
Roll each piece with th peplums of your hands tapering off towards the ends. Place in the flour dredged couch or thick tea towel and allow to rise again covered with a cloth or plastic bag for an hour. Whilst waiting pre heat your oven to 220oC and place a metal baking tray in the bottom of the oven.
Once you are ready to bake carefully transfer the baguettes from the linen to a parchment lined baking tray. and make 4 slices across the tops.
Place in oven and for some boiling water into the tray that is sat on the bottom of the oven. The steam will help to create a really nice crust.
Bake for about 20 minutes and once ready allow to cool for a while before getting the cheese out!